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    Home » Recipes » Sweet Bread

    Vegan Gluten-Free Triple Chocolate Banana Bread

    Published: Aug 20, 2014 · Modified: Jul 20, 2022 by Audrey · This post may contain affiliate links · 14 Comments

    Jump to Recipe

    Vegan Gluten-Free Triple Chocolate Banana Bread {Refined Sugar-Free}

    Does a vegan gluten-free triple chocolate banana bread need an explanation? I think not ;) . It was an off occasion when I felt inspired to make something more traditional and comforting, and all I can think of saying is that it's super chocolatey, banana-y, moist, and delicious! I'll let the recipe do the rest of the talking ;) . Enjoy it!

    Vegan Gluten-Free Triple Chocolate Banana Bread {Refined Sugar-Free}

    Vegan Gluten-Free Triple Chocolate Banana Bread {Refined Sugar-Free}

    Print

    Triple Chocolate Banana Bread

    Vegan Gluten-Free Triple Chocolate Banana Bread {Refined Sugar-Free}
    Print Recipe

    ★★★★★

    5 from 2 reviews

    A rich gluten-free banana bread with triple the chocolate. Moist, delicious vegan banana bread recipe, made without refined sugar.

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 10 minutes
    • Cook Time: 1 hour, 15 minutes
    • Total Time: 1 hour 25 minutes
    • Yield: 1 loaf
    • Category: Bread
    • Method: Baked
    • Cuisine: Dessert

    Ingredients

    Bread Ingredients:

    • 4 ripe bananas (I used frozen ones that I thawed out)
    • ½ cup olive oil (or any other baking oil)
    • 1 cup maple syrup (or another liquid sweetener)
    • ¾ cup non-dairy milk (I used almond milk)
    • 1 tbsp pure vanilla extract
    • 1 cup brown rice flour
    • ½ cup buckwheat flour
    • ½ cup potato starch
    • 2 tbsp cocoa powder
    • 1 tsp cinnamon
    • 1 tsp guar gum
    • 1 ½ tsp gluten-free baking powder
    • 1 tsp baking soda
    • 1 cup vegan chocolate chunks (chocolate chips would work too)

    Chocolate Topping Ingredients:

    • ½ cup coconut oil
    • ¼ cup cocoa powder (or carob powder)
    • 3 tbsp liquid sweetener of your choice (I used maple syrup)
    • 1 tsp pure vanilla extract
    • pinch of salt
    • 1 tsp tapioca starch

    Instructions

    1. Preheat oven to 350F. Line a bread loaf pan with parchment paper and set aside.
    2. Place bananas, olive oil, non-dairy milk, maple syrup, and vanilla in a food processor and blend until smooth.
    3. Transfer mixture to a large mixing bowl. Add all remaining bread ingredients, except chocolate chunks, and mix thoroughly with a wooden spoon. Fold in chocolate chunks.
    4. Bake for 1 hour and 15 minutes, or until a skewer inserted in the center comes out dry. Allow bread to cool for 10 minutes and then transfer to a cooling rack or a serving dish to cool a bit more (unless you love your bread hot :) ).
    5. While cake is baking, prepare the chocolate topping by following the directions in this DIY Gluten-Free Vegan Magic Shell recipe (except you’re only making half the batch).
    6. Once the cake has cooled enough to your liking, drizzle with the chocolate topping and Enjoy! Refrigerate any leftovers.

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    Tag @unconventionalbaker on Instagram and hashtag it #unconventionalbaker

    Vegan Gluten-Free Triple Chocolate Banana Bread {Refined Sugar-Free}

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    Reader Interactions

    Comments

    1. Tejasvini says

      June 01, 2021 at 6:38 pm

      Great recipe Audrey! I just made it and it came out great even with my substitutions. I substituted arrowroot flour for the potato starch and medjool dates for the maple syrup. I just blended the non-dairy milk with the bananas, dates, and vanilla. Then added the olive oil and mixed into the dry ingredients. It came out delicious. I added walnuts and raisins to half of it for the nut-lovers in the house. Altogether was absolutely delicious. Everyone loved it.

      For anyone wanting to try it with dates instead of maple syrup it should be about 10-12 dates depending on how sweet you like it.

      ★★★★★

      Reply
      • Audrey says

        June 02, 2021 at 2:03 pm

        I'm so happy you enjoyed it and thank you so much for sharing all the substitutions and what worked for you. Sounds delish! :)

        Reply
    2. Tejasvini says

      June 01, 2021 at 3:42 pm

      Hi Audrey,
      I'm new to your website. Your recipes are amazing. I'm wondering what you would suggest as a replacement for potato starch. I seem to have an allergy reaction to potato starch but I have no problem eating potatoes. I was thinking to maybe substitute the starch with a small white or sweet potato. Your thoughts or any suggestions?

      Reply
      • Audrey says

        June 02, 2021 at 2:02 pm

        Hi Tejasvini. Thanks very much :) You can use arrowroot, tapioca starch, or cornstarch instead in equal measure in place of the potato starch.

        Reply
    3. Yelena says

      April 11, 2020 at 1:14 pm

      This was absolutely delish! Thank you!! I used white rice flour as that’s what I had available and omitted the guar gum.

      ★★★★★

      Reply
      • Audrey says

        June 02, 2021 at 2:00 pm

        Hi Yelena, so happy you enjoyed this and thanks for sharing what worked for you!

        Reply
    4. AlyssaBug says

      February 06, 2017 at 11:32 am

      Would it be okay to substitute applesauce for the oil?

      Reply
      • Audrey says

        February 09, 2017 at 11:50 am

        Hi Alyssa. I haven't tried it out. My gut feeling is maybe half half -- 1/4 cup oil, 1/4 cup applesauce would work. If you give it a try, I'd love to hear how it turns out with applesauce. By the way, there's an oil-free section on the recipes page you might enjoy if you're looking for strictly oil-free goodies :)

        Reply
    5. Ricky says

      November 23, 2015 at 9:51 pm

      Oh, I want this right now! Not sure if I can find guar gum anywhere near me. Is it a very essential ingredient?

      Reply
      • Audrey says

        January 12, 2016 at 4:04 am

        Hi Ricky,

        So sorry I completely missed your question and just noticed it unanswered now. You could get by without it. It just helps the texture & crumb, but there are enough bananas in this to make a good bread either way. Xantham gum in place of guar gum will work well too.

        Happy New Year!

        Reply
    6. Laura@Baking in Pyjamas says

      August 30, 2014 at 3:02 pm

      Audrey, that looks delicious. I love the moistness and the darkness from the chocolate. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

      Reply
      • Audrey says

        September 04, 2014 at 6:32 pm

        Thanks a lot, Laura! I love the moistness and flavor of the chocolate in this banana bread as well. See you at Sweet and Savoury Sunday :)

        Reply
    7. Shirley @ gfe & All Gluten-Free Desserts says

      August 26, 2014 at 3:29 pm

      Oh, Audrey, this bread looks absolutely fabulous! Must add it to a banana bread roundup that I have planned for the near future! Thanks so much for sharing it on Gluten-Free Wednesdays with us all. :-)

      xo,
      Shirley

      Reply
      • Audrey says

        August 26, 2014 at 8:07 pm

        Thanks Shirley! Look forward to the roundup -- banana bread is a must in everyone's life ;)

        Reply

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